Rheology - Study guides, Class notes & Summaries

rheology - answer-Objective Analysis: What can be measured? - *Moisture: important for shelf life - texture: crispy, soft, crunchy - ___: ketchup stickness, viscous to stay on fry ;viscosity, how thick /thin liquid might be - color: use a computer to scan code to LAB value - nutrient analysis: food label - pH - Sugar, salt and flavor highly greater - answer-Objective Analysis: Introduction Must utilize all kinds of tools to obtain data Sample size can be easily controlled ...

Complete summary of all the relevant information needed to understand rheology in this course.

Bioprocess technology is the industrial application of biological processes involving living cells or their components to effect desired transformation of substrates.

Don't feel like reading all 48 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Physics part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Bulk rheology - Interactions in food - Gels - Emulsions - Foams Course: Food Ingredient Functionality Master Food Technology Wageningen University & Research Written in oktober 2020

Extensive clear summary of food physics FPH20306

In this document you can find an elaborate summary of chapter 2 of the reader of Food Physics.

Summary lectures and reader rheology and gels of course Food Ingredient Functionality (FIF) at wur